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Edible Gluten-free, Vegan Cookie Dough

  • Author: Jessi Heggan
  • Prep Time: 10
  • Total Time: 15
  • Category: Dessert
  • Diet: Gluten Free


  • ½ cup palm shortening
  • ¾ cup coconut sugar
  • 2 tsp vanilla extract
  • ½ cup unsweetened dairy-free yogurt (I prefer coconut)
  • 1 ¾ cup almond flour
  • ¼ cup buckwheat flour
  • 2 Tbsp flaxseed meal
  • ¾ tsp sea salt
  • ½ cup chocolate chips
  • 4 Eating Evolved Caramel & Sea Salt Coconut Butter Cups, chopped (see notes)


  1. Add the palm shortening and coconut sugar to a large bowl and beat with a hand or stand mixer until mixture is fluffy. Approximately 1-2 minutes.
  2. Add the vanilla and yogurt and beat until combined.
  3. Add the almond flour, buckwheat, flax seed and salt and mix until combined.
  4. Add the chocolate chips and coconut butter cups and stir to combine.
  5. Eat by the spoonful or use as the filling in my Gluten-free Brownie Cake with Cookie Dough Filling.


  • The coconut butter cups are a DELICIOUS part of this cookie dough but not necessary. You can substitute another ½ cup of chocolate chips if you chose not to use them.
  • The flavor of the yogurt will come through in the cookie dough batter so use whatever brand is your personal favorite.


  • Serving Size: 10

Keywords: edible vegan cookie dough, edible gluten-free cookie dough, almond flour cookie dough,